Purple Rice Bulgogi Bowl
This quick and tasty purple rice bulgogi bowl takes 30 minutes to make, including the time required for the purple rice to cook in the rice cooker. You can use any rice to go with the bulgogi beef and baby bok choy, though I think purple ricePurple Rice Bulgogi Bibimbap brings this otherwise humble rice bowl one notch up its presentation – making the overall plate look more luxurious despite its simplicity.
Related:
More Recipes using Supermarket Bulgogi Beef:
See Also:
INGREDIENTS & STEP-BY-STEP PHOTOS
- (1) & (2): I’m using supermarket marinated bulgogi beef (from Donki). I stir-fried the entire packet with lots of cut konnegi (long green onions).
- (3): Cook purple rice using this recipe.
- (4): Cook fried sunny eggs.
- (5) & (6): make a simple greens side dish. I am using baby bok choy (labelled “qing bai”/青白 in local supermarkets). Halve the baby bok choy vertically and boil them in pa ot of boiling water for less than a minute. In a sauce pan, heat some cooking oil, soy sauce & cut dried chilli. Sautéed the blanched greens in the savoury oil briefly.
Finally assemble the rice bowl with purple rice garnished with seasoned seaweed, cooked bulgogi beef as well as baby bok choy. Sprinkle roasted sesame seeds and serve with a sunny fried egg. Enjoy!
Purple Rice Bulgogi Bowl Recipe
You can make this recipe with any type of cooked rice, though serving it with purple rice gives it a beautifully luxurious presentation. Besides purple rice, you can also try Korean or Japanese multigrain rice.
As a short-cut, this recipe uses supermarket marinated bulgogi beef (from Don Don Donki). If you wish to make the bulgogi beef from scratch, check out this recipe.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 1/2 tbsp sesame oil
- 3 eggs
Purple Rice
- 3/4 cup (150g) short-grain white rice
- 1/2 level tsp glutinous short-grain black rice
- 1 1/2 cup water
Main Dish (Bulgogi)
- 1/2 tbsp cooking oil
- 200g supermarket marinated bulgogi beef (chicken or pork)
- 40g chopped konegi (Japanese green onions)
Side Dish (Greens)
- 1/2 tsp cooking oil for blanching the greens
- 250g baby boy choy (“qing bai”/青白) halved vertically & washed to remove soil trapped within the crevices
- 1 tbsp oil
- 1 tbsp soy sauce
- 1 dried red chilli deseeded and sliced thinly
Suggested Garnishes
- Korean seasoned seaweed for topping rice
- roasted sesame seeds
Directions:
- Make purple rice in the rice cooker. Add washed white and black rice in the rice cooker inner pot with 1 1/2 cup water. Set rice cooker to ‘COOK’. When done, fluff up the purple rice with a rice paddle. Check out the detailed recipe with step-by-step photos here.
- Make sunny side-up eggs. Grease a large pan with sesame oil. Gently crack the eggs into the pan. Cook on low heat until the egg white is set and the yolk is still a little runny. Set aside the fried eggs on a plate.
- Cook bulgogi beef. Add 1/2 tbsp oil to the same pan. Cook bulgogi beef until three-quarters done, then add cut green onions. Stir fry briskly until the beef is cooked.
- Cook baby bok choy. Bring a pot of water with 1/2 tsp oil to boil. Add baby bok choy and cook for about 45 seconds in the boiling water. Take them out and set aside on a plate. In a separate clean pan, add 1 tbsp oil, soy sauce and red chilli. When the sauce bubbles, add the blanched bok choy to coat evenly in the sauce.
- Assemble the rice bowl. In each serving bowl, add purple rice, bulgogi beef and baby bok choy. Sprinkle seasoned seaweed over the rice. Garnish with sesame seeds and a sunny side-up egg on the side.